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Paleo Breakfast Pie (from the Crock Pot!)

Paleo Breakfast Pie (from the Crock Pot!)

Hello, again, Dear Readers:

Are you warm? Are you snowed in? I’ve alternated between T-shirts/shorts and jeans/sweaters this week. At least we have the final season of Downton Abbey and the limited-run 10th series of The X-Files to keep us entertained. Oh, and the Superbowl is upon us again, and. . .I don’t care.

Got a message from Neighbor E this morning. He’s found the Dark-Chocolate-Raspberry Cupcakes, and now, E is happy:

Is that coffee?

Neighbor E doesn’t drink coffee, so I asked him what was in his coffee cup. . .he whipped up his version of the Starbucks Chai Tea Latte. Never had one, because I always go in for coffee. But hey–I duplicate the Hazelnut Macchiato on the stove top, so why not? (E also told me that a  longtime local Starbucks location has also closed, but there are at least three more in the vicinity to take its place.)

Remember the new delivery vehicle being developed for Domino’s? I saw one in Clear Lake this week:

Since I was on the wrong side at a stop light, I could only get this side. But check out what it says on the fuel tank:

It says, “Unleaded Fuel Only. No Pizza Sauce!”

Makes you wonder if it’s a joke or if someone actually tried it.

In the Valentine’s Day department, Kroger had this jewel:

Perfect size for whom? Guess it’s supposed to a polite size for when your honey comes over, and you eat “the whole cake with two forks.” OK.

My kettlebell workouts ceased for about a week when I had a mysterious floodwaters in the bathroom–and it wasn’t the tub or commode. It was discovered, finally, and the blockage has been cleared. I couldn’t figure out how the water was coming into the area under the AC unit. But I’m back on it, with a heavier 15 pound kettle bell. The 10 pound weight wasn’t heavy anymore. (Other than the initial stiffness, I haven’t hurt myself, either.)

So, is anyone doing a Paleo diet this year? “Paleo,” if you’re not familiar with the term, is short for Paleolithic, as in Paleolithic Man. Yes, cave man, and not necessarily the ones I’ve dated. A Paleo diet is, as I understand it, a diet of food that Paleolithic Man would have consumed–meat, veg, little fruit, and nothing processed or the product of agriculture or manufacturing, like grains (and bread), cheese and butter (but I think milk is OK, because it’s just. . .milk.) Like low-carb and gluten-free, lots of folks have taken the proverbial ball and run with it, with books, blogs and articles abound on the subject. Once you learn the basics, go from there.

Some time ago, I stumbled onto a recipe via PaleOMG, written by Juli Bauer. She’s not only a foodie, she’s also a blogger, fitness person and bride-to-be. She blogs about all these things and creates some delicious Paleo food in the process. She’s also published a couple of cookbooks, something I haven’t aspired to doing yet. If you go check out her blog, be aware that she does use language I reserve strictly for the process of driving around in Houston (especially with the huge inbound migration we’ve received in the last few years.) I don’t really do that on this blog, but that’s just me (except I know I said “fart” once.)

As I’ve mentioned here before, I am very happy to toss a bunch of things in the Crock Pot and let it cook all day, particularly in the summertime, when you don’t want the kitchen to heat up past 80F (when it will feel like a “Heat Cage Kitchen.”)  I went back to review the site, and to see what else Juli had, and came across a recipe for Sweet Pulled Pork Waffle Sliders. WAFFLES? Yes, waffles used as sandwich bread with freshly made mayo and slow-cooked pork shoulder. In this case, the waffles are made with almond flour and some other Paleo-friendly ingredients. I think I’m going to have to make this soon. . .my waffle maker has been put up for a few weeks, darnit. I haven’t forgotten it, of course, I’ve just been doing other stuff, like tossing stuff in the Crock Pot and making phone calls all day long.

But this weekend, I found one of Juli’s recipes I’d printed some time ago and forgot about. The Easy CrockPot Breakfast Pie has just a few ingredients, but is easy to make and is dairy-free. Why dairy-free, you ask? Well, it’s good to have handy if I have to do yeast-free again, and if I run out of milk or something. It’s a little different, because I got used to cheese and milk or cream in my breakfast cookery. But this is a welcome change, and it contains. . .sweet potato. THAT got my attention!

The recipe is as follows:

Easy CrockPot Breakfast Pie

Serves: 4-6

Ingredients
  • 8 eggs, whisked
  • 1 sweet potato or yam, shredded
  • 1lb US Wellness Meats Pork Sausage, broken up
  • 1 yellow onion, diced
  • 1 tablespoon garlic powder
  • 2 teaspoons dried basil
  • salt and pepper, to taste
  • any extra veggies you want to put in there: peppers, squash, etc.
Directions
  1. I greased my Crockpot with a bit of coconut oil to make sure none of the egg stuck to it. (Amy’s Note: I also used one of those slow cooker liners, as you’ll see in the pictures.)
  2. Shred your sweet potato. I used the shredding attachment on my food processor to make it super quick, but you could use a grater as well.
  3. Add all ingredients to your CrockPot and use a spoon to mix well.
  4. Set it and forget it.
  5. Place on low for 6-8 hours. I cooked it for more than 7 to make sure the pork sausage was completely cooked through.
  6. Slice it like a pie.

I skipped her smart-alecky final line, and eventually I’ll have it up on the Recipes Page as a printable PDF file for anyone who wants it. So let me tell you how easy this is to make.

The setup

The setup.

Not a whole lot of ingredients as you can see, but I forgot the dried basil in this shot. Now, as I said, I used one of these:

Keep your dirty-mind comments to yourself, please.

Keep your dirty-mind comments to yourself, please.

They’re kind of hard to find, so I get 2 boxes when I head over to that nice HEB in Friendswood. When you set it up, it looks like this:

Yes, looks silly but it works great, especially in this recipe.

Yes, looks silly but it works great, especially in this recipe.

I greased it with either coconut oil by hand or sprayed on olive oil, I don’t remember. Then, get on with it:

Shredded sweet potato

Shredded sweet potato

I do love my little shredding toy. When you’re done with that, dump it into the crock, and get on with the onions in the same fashion (and why not?)

Shredded onions are so much easier, and less tears.

Shredded onions are so much easier, and less tears.

Because the last part of the ingredient list calls for “any extra veggies you want to put in there: peppers, squash, etc.,” I added a bag of frozen veg from Kroger:

These bags are $1 each for 12 ounces.

These bags are $1 each for 12 ounces.

I added in the spices next:

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Yes, I know what it looks like.

Now, Judi’s recipe calls for some mail-ordered pork sausage that’s clean, antibiotic free, gluten- and sugar-free, and all that. However, since I just wanted to try it, I used readily available sage pork breakfast sausage from Kroger. Knowing that I was going to make this dish, I left it out for several hours to take the chill off and let it soften up. (One day I’ll be buying stuff like that again.)

Let me point out here that in most of these slow-cooker breakfasts, you brown and crumble the sausage on the stove top in a cast-iron pan, then toss it into the CrockPot, then add the eggs, milk or cream, and other stuff. In this recipe, the raw pork sausage is added directly in and the dish cooked for a longer amount of time.

Yes, it was still sticky and hard to work with, but I did it.

Yes, it was still sticky and hard to work with, but I did it.

Take your spoon and mix it up well. Now get on with the eggs–you can whisk them, as the recipe states, but I’ve discovered that the lovely immersion blender works better:

Eggs!

Eggs! (I had a coupon for Egglands Best, I promise.)

Mine came with this beaker, but I’ve also done this with mixing bowls:

Blitz!

Blitz! (Start on low speed to make avoid egging your own kitchen.)

This recipe doesn’t have milk or cheese, but when you are adding milk to eggs, the immersion blender works really well to make sure it’s all incorporated. Now, just pour it over the mixture:

Almost ready to cook.

Almost ready to cook.

Give it another stir and pack it in a little:

Ready to roll! (Well, cook.)

Ready to roll! (Well, cook.)

Mine took about 7 hours to finish, but I also turned off the heat, unplugged it, then left the lid slightly off to let the heat escape and help it cool. When it was just warm, I removed the pie from the crock, and this is what I got:

See how easily it lifts out of the Crock Pot?

Yes, I know it looks a bit strange.

One advantage of the slow cooker pot liners is the ability to lift this baby out, drop it directly onto a cutting board, peel off the sides of the liner, flip it, remove the rest of the liner, then cut it just like a cake or a pie. If you’re single like me, you just pack it up in containers and have a microwave-ready breakfast every morning right from the fridge.

This is more or less what you end up with:

The Crock Pot Breakfast Pie

The Crock Pot Breakfast Pie

Now, you get out of this what you put in, and you see two cut red beans there on the bottom, and probably a bit of cauliflower there, too. Those, of course, were from the frozen veg mix I added to it.

And you know what? It was pretty good. I was wondering if it would be disappointing, but it’s not–it’s really different. Not like the kind with eggs/cream/milk/cheese, but pretty darn good. I got two thumbs up from both Neighbor R and Neighbor E, who added:

“. . .it fascinates me. For healthy eating I doubt you could do much better. But all the ingredients blend in together and there isn’t one that stands out (kinda like cake without the icing). A restaurant I go to for brunch has some incredible vegetarian sausage. Thinking if piled a bunch of that in there to give it some spice, it would be a hit.”

Thanks, E! I noticed too that there wasn’t one thing you tasted over another, it just kinds of all blends up. Much as I love sweet potatoes, I didn’t really taste them like you do when you eat them “straight.”

Three thumbs up for this one! And since it’s done in the Crock Pot, it’s easy, too. Looks like we have a winner here, a great warmer for cold winter mornings, wherever you are.

Enjoy!

 

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Thanksgiving Advice from the HeatCageKitchen

Thanksgiving Advice from the HeatCageKitchen

Hello, Dear Readers:

This time every year, home cooks all over America fret about Thanksgiving. Maybe it’s the idea of cooking a turkey. Maybe it’s the idea of hosting the “perfect” Thanksgiving dinner. Or maybe it’s because they really, REALLY can’t cook. Whatever the reason, I’m here to try and shed a little light on having an enjoyable and un-harried time at your own party. One place to start–but by no means is the be-all and end-all–is this link to Martha Stewart’s website, with everything Thanksgiving. There are even meatless recipes for your vegetarian guests, or if you just don’t want to deal with a bird.

Before we get started. . . .

Is Domino’s Pizza part of your regular dinner routine? Well, check out Domino’s new Ultimate Pizza Driving Machine. Four years in the making, it will ensure your pizza is hot and fresh with the built-in warming oven that opens to the outside. No passenger seats means that your pizza delivery person is solo, and there’s more room in the vehicle for what’s important–pizza, drinks, sauces, and dessert. If that’s what you do for a living, of course. Or if you just love Domino’s. I’m sure we’ll be seeing one of those cruising around Clear Lake one of these days.

What do I tell you about getting free coffee from Starbucks? Register your card!!!

Last week I got an email that Starbucks Rewards members could get a “free scoop” of this year’s Christmas blend in advance from stores from 2pm to 5 pm. I hopped in my ride and went (as well as one other stop), asked for it, and was handed a HALF POUND BAG. No kidding.

It's HERE!!

It’s HERE!!

See what you get for being a diligent Starbucks customer?

IMG_2456

The downside is that it’s regular coffee, not decaf, so I’ll be using it a tiny bit at a time. I’ve just about finished last year’s Christmas blend:

IMG_2454

Bought on sale AFTER Christmas for half price

Starbucks 2015 Christmas Blend will be available soon in stores. Rewards members can order it now (including decaf) from the Starbucks store online. I told Neighbor E about it–except that he doesn’t drink coffee. BUT–he went and got his half-pound, and now he has a gift for his sister, or anyone else he wants to give it to.

This weekend ushered in Houston’s real fall weather with rain and wind. It may be COLD for Thanksgiving, and if so, that will be great.  I made what I believe is my final batch of pesto for the year, because those plants probably won’t get any bigger–and will likely be gone in the next few weeks. But that’s OK, you know my freezer is stocked with delicious, freshly made PESTO. (Now to get sweet peas in the freezer instead of the “regular” ones.) Bring on the Pea Pesto Soup!

One of the new basil plants ended up being a feeding stem for the neighborhood slugs. I just left the poor thing alone, so that the slugs will eat that and leave my other two to grow.

Elsewhere in the garden, I have seven little jalepenos growing, and the Anaheim/Hatch peppers seemed to have slowed down a bit. That’s OK, I have some in the fridge, and will probably just roast them up and put them in another slow-cooked breakfast quiche. The jalapenos, I have no idea yet. The two Meyer lemons are ripening and getting bigger, and I’ll probably pick them in December. There are two bell peppers coming, and once they start turning red, they’ll be brought inside for. . .something. I made a pot of chili and used the first one, which turned a beautiful shade of red over a week.

The celery stalk that’s been re-growing for a while is probably in need of cutting and using. I need to plant more celery, the garlic and lettuce pretty soon, too. One of the pepper plants I received after our monthly garden lectures didn’t make it, but the one I bought recently seems to be doing OK. The parsley is growing back, and I’ll use that soon. There is one tiny Key lime on the bottom of the tree, and I’m not sure what’s going to happen with it. I’m re-growing some green onions and they’re already shooting up several inches. I’ll transplant the new ones into the container soon. The sage, which I’d hoped would be ready for Thanksgiving. . .well, nothing happened. Might need to go buy one at Kroger, along with some organic celery so I can grow more.

Now let’s get on with Thanksgiving. Again, remember two things:

  • You will prepare 29 other dinners in the month of November
  • A turkey is a big chicken. If you can roast a chicken, you can roast a turkey successfully

Several years ago, I was watching Nigella Lawson make an appearance on either Martha Stewart’s or Rachel Ray’s daily show. It was right before Thanksgiving, part of the promotional tour for one of her books. She mentioned that a British friend who’d moved to New York didn’t know how to roast a turkey. She called on Thanksgiving Day for help, keeping Nigella on the phone until the turkey was done. I don’t even want to know how much that phone call cost.

Fortunately, you don’t have to do that. Assuming you had Nigella Lawson’s phone number.

As I mentioned in the last post, your humble waffle-making appliance can be redeployed to open up to a whole new world of helpful culinary possibilities. This includes Thanksgiving–especially dessert and any breads or rolls you may be considering serving. My suggestion would be to do some research now, roll it around in your head, and test out one or two (or more) recipes beforehand. So when it’s time to start preparing and cooking for Thanksgiving, you know how the waffled brownies or stuffing waffles will come out, and you’ll be ready. If you are cooking for a family, they’ll enjoy trying out the new recipes, too. (Unless they’re like my eldest brother, or the recipes don’t work.)  Many things will cook faster in a waffle iron, and if you need more than one, ask your friends, relatives and/or guests if they would bring one for you and your Thanksgiving Day “staff” to use. (The simpler the machine, the better.)  Don’t worry about if they’re all square or round. If you have more than one and they’re mixed, use the square machine to produce breads, and the round ones for dessert–that way you can keep track of what everything is. And that book on waffling wouldn’t be a bad thing to get, either–lots of good recipes for both bread-y things and sweet things, too. All I’m saying is give it some thought.

Think about that for a minute–hot, crispy waffles from stuffing. Hot, crispy cornbread. . .waffled. Even mac & cheese, waffled. The possibilities really are endless–and unique. (Just keep them warm in the oven or toaster oven until dinner.)  Start trying recipes now and you’ll be ready for Thanksgiving.

Speaking of appliances, consider your Crock Pot, too. I have a low-carb recipe on the recipes page for a chocolate custard that you make in the Crock Pot a day or two in advance and refrigerate. There are more recipes available online for anything you want to make for Thanksgiving. Borrow a Crock Pot from a friend who’s not using theirs; ask nicely. Again, planning ahead, give it some thought, maybe even making a schedule (which is a good idea for a big affair.) Will you have to cook something overnight? Make sure you plan for that.

A frequent suggestion from people like Ina Garten is to make as much as you can in advance. (Hint: The Crock Pot is perfect for this!) Cranberry sauce, for instance, can be made and refrigerated three days ahead. This recipe for Cranberry Ginger Relish has never failed me. (A printable copy is also available on the Recipes page.)  It’s simple, it’s absolutely delicious, and can even be made sugar-free (If you have some, SomerSweet is wonderful, but other comparable sweeteners can also work–try them out first if you have diabetics attending.) I highly recommend finding sherry vinegar for this recipe–I found the last bottle at Cost Plus World Market, but any upscale grocery like The Fresh Market, Central Market, or Whole Foods may have it as well.

You can find downloadable planning guides from Sur la Table and Williams-Sonoma at these links. (It seems I kept the paper one from 2007; wonder if I should toss it.) Martha Stewart’s website has  Everything Thanksgiving, and The Food Network also has a “make ahead Thanksgiving” to make and freeze. And everyone’s new favorite redhead, Ree Drummond, has your back with more recipes and a section for what to do with it the day after.

And that’s just off the top of my head. Even grocery store websites have them, like Texas-based HEB and the east-coast grocer Publix. You may have your own favorites, too–that’s OK. But start thinking now, and make your lists and schedules before you realize it’s tomorrow!!

I will also remind you of the day I had the GER over for Thanksgiving two years ago. We’re still friends, thank heavens, but read what *not* to do in that post. Like start a glass of wine and keep refilling and drinking it. While cooking. He’s still not over that one.

Don’t forget about spatchcocking a turkey. Yes, it works for any bird, but with a turkey it’ll cook a lot faster than the standard roasting. I did it last time, and got no complaints about the turkey from the GER:

Looks a bit strange, being flat, but it cooks a lot faster

Looks a bit strange, being flat, but it cooks a lot faster

If you have a turkey roaster like I used to, it can, all year long, double as a secondary oven. Roast your turkey in it at the holidays, but use it for whole chicken, turkey parts, or other things the rest of the year. (I got rid of mine when we no longer had the “Buddhist Thanksgiving.”) Remember–110 vs. 220. If you have enough room, and a large family, this is a good thing to have around. Our hostess one year put that roaster in the laundry room–but that’s fine, because it kept it out of the way. But once or twice a year? Spatchcock that bird and get it done faster.

Turkey roasts at 350F and comes out just fine, whether you spatchcock it or leave it whole. Honest, my mother still believes that you have to cook the turkey at 200F for 8 to 12 hours to “kill all the germs.” Don’t do this–350F is a better temperature to do that, just like a chicken. Here’s a basic primer on roasting turkey, from The Food Network.

Generally, you allow 13 to 15 minutes per pound of turkey. That means a 10-to-12 pound turkey will cook in 2.5 to 3 hours. A turkey 20 pounds and up will take about 3.75 to 4.5 hours. You MUST check the temperature and make sure that the MEAT registers 165F in the thickest part of the breast or leg, without touching the bone. If you can “shake hands” with the turkey, that is, jiggle the leg, you’re probably done–but use that thermometer before you take it out of the oven. When you do, let it rest for 20 minutes or so before carving.

Now, how do you prep that turkey? Longtime readers will know I’m a big fan of brining a turkey, but you have to prepare well ahead of time–this takes a few days. First, if the turkey is frozen, you have to let it thaw in the fridge for a few days. THEN you prepare the brine. THEN you prep it for the roasting part.

You can make your brine or buy some. I’ve bought it when I’ve done it, but between The Food Network and Martha Stewart, you can find away to do it yourself. Oh, and don’t forget The Pioneer Woman’s turkey brine, too. But you can also find turnkey turkey brining supplies at both Sur la Table and Williams-Sonoma (who also has smoked and pre-brined turkeys available, some in organic.)  Both Sur la Table and Williams-Sonoma have lots of recipes on their pages as well–so there’s no shortage of ideas. Still–plan ahead, and make a schedule if need be.

“Stuffing,”as we know it, is probably not the best thing to make–cooking it inside the turkey, as we now know, can be problematic. Many people cook “dressing” on the side in a baking dish to prevent things like salmonella from undercooked parts. I’ll agree with that, of course, but many people don’t. I get that–but in my kitchen, I’d rather not risk making someone ill from one the molecule that didn’t get cooked. If you want to cook stuffing inside the bird, go for it–just don’t over-stuff it. There was, at one time, a stuffing cage available, but I don’t remember where I saw that one. You put the stuffing into the wire cage, put it inside the bird and roast it. When it’s done, you just simply pull the cage out of the bird and serve it.

But you know, stuffing waffles sounds like a lot more fun. I mean, why not? If you’re game, you can make more than one kind of stuffing, and waffle them up. Don’t like that idea? Consider Rachel Ray’s idea for Stuffin’ Muffins–bake the dressing in muffin tins, and everyone gets the crunchy part! (Here’s a along with an accompanying video.)  I’ve actually done my own stuffin’ muffins, but not that recipe, and they were well received.

Side dishes are as varied as the people who cook them. What do you like? What don’t you like? (Please don’t tell me about sweet potato casserole with marshmallows and other sugar-overload ingredients–that’s one of those things I hate and won’t eat.) Personally, I really like Ina Garten’s roasted Brussels sprouts–they’re roasted at a high heat for an hour, and they really are good when they’re salty like French fries. I haven’t made these in a long time, but they are hot, salty, and delicious, especially right out of the oven.

Oh–and another thing. You may find yourself with a vegetarian guest. No need to leave them out. Martha Stewart also has a selection of vegetarian recipes to chose from, which also may double as side dishes. That acorn squash recipe with the grapes is from Clean Slate, and I plan to make it with quinoa one day. If you know someone is vegetarian, you can easily plan ahead. If not, make one or two, and you’re covered.

I will say that when we did the Buddhist Thanksgiving, (which was also a potluck) you never knew what was going to show up. Sure, we had turkey, dressing, dessert, and some traditional things. But we also had Jamaican Jerk Chicken, Japanese rice balls, sushi, taco salad, and anything else someone decided to bring. Cultural diversity on your plate–delicious, and not entirely traditional, but it sure was fun.

Sweet potatoes are wonderful when they are roasted just like white potatoes, and butter is added, along with salt if needed. Why would anyone completely obliterate sweet potatoes with marshmallows, pineapple rings and Maraschino cherries? UGH. Here’s the best sweet potato recipe ever--use regular or smoked paprika, not hot, and don’t bother with lime wedges. Make sure your oven is working properly, and bake them in a single layer. You’re welcome. (There is also a Sweet Potato Gnocchi recipe in Will It Waffle? that I haven’t tried.)

What’s for dessert? Depending on how many people you have, you may want to make small amounts of more than one dessert, or double up on one particular dessert, such as a pie or a cake. How complicated of a recipe are you willing to make? Are you the person who would pick the most visually appealing dessert and make it no matter what? A pie from scratch, including handmade crusts? Or are you asking people to pick up pie at the grocery the day before? Give that some thought–and include your waffle maker in your thoughts, too, like the Waffled Apple Pie. (Or anything you might find on Pinterest, YouTube or Facebook.)

If you’re looking for something less complicated than a multi-layered cake or hand-made pies, these Pumpkin-Chocolate Chip Squares are easy to make and very delicious. Now, I LIKE pumpkin, I don’t LOVE it like some folks do, but this recipe is great. Canned pumpkin puree is available year-round. They sound a bit odd, but these came out delicious and perfect, and you can make them anytime you want them. This was an Everyday Food recipe many years ago, and I made them to bring to a Buddhist meeting. There wasn’t a crumb left, so that made me feel good.

If you are dead-set against anything pumpkin, here’s an easy, seasonal dessert that will have your guests asking for seconds–Pear And Sour-Cherry Flat Pie. Using frozen puff pastry, dried sour cherries and fresh pears, it’s pretty simple to put together, although you must keep the puff pastry cold until you’re ready to work with it. As always, read the directions before you start, and make sure you have a) all the correct ingredients, and b) plenty of parchment paper. I ran out the Thanksgiving morning I made this pie, and used aluminum foil instead. (I made two of them, of course.) I just didn’t have time to go get any parchment paper that morning. So we had to pick the pie pieces off the aluminum foil (and vice versa) when serving. But it still went over well. Also, the Dufor’s brand of puff pastry was unavailable here, so I got what I could find–plenty of Pepperidge Farms.

An apple cake is also a safe bet, and recipes abound for those too. I can’t seem to find the apple cake recipe I made ONCE that was from the October 1996 Martha Stewart Living, but I did find the applesauce that you use to make the cake. Since I was recently married, and working full time, I had to make the applesauce one weekend, freeze it, then make the cake the next weekend, or maybe the day before Thanksgiving. It was wonderful! My recently-widowed aunt raved about that cake for years. If I ever go back I might try to bring her one of those cakes, or maybe send her one for Christmas if I can figure out how.

Yes, this was long before I went gluten free.

Also, may I respectfully suggest getting as many of your ingredients as you can now, especially popular things like the puff pastry, cranberries, etc. Anything that you can freeze ahead of time would be a good thing to do. How do I know? As I say, I speak from experience. I know, particularly with something in Martha Stewart Living, that I’m not the only one who wants to make something and needs that one ingredient nobody buys the rest of the year. Grocers have no idea there’s an uptick in sales coming for that one thing, and they’ll run out because they were unaware it was going to be something everyone wanted. So if it calls for frozen puff pastry, cranberry preserves, or anything else that isn’t a regular grocery item, I get it in advance and make sure it’s in my pantry, fridge or freezer. Because if you wait for a few days before Thanksgiving, you’ll realize that a lot of folks got the same idea. Shop early, freeze or refrigerate whatever you can, and start early.

Additionally, you’ll want to check your regular pantry supplies and make sure that if you need something, you have it.  Make sure you have enough, and maybe extra, of staples–flour, sugar, salt, pepper, limes, lemons, etc. Anything you’re used to just reaching into the pantry or fridge for–make extra sure you have plenty. Here, I know that Kroger is open during the day, but in many places, there aren’t any stores open. Once again, I speak from experience.

Now–if you are NOT hosting a party, not invited to one, or will likely be alone on Thanksgiving–take heart. It’s OK to do that.

Read this excellent one-page article on the idea of the Orphan Thanksgiving from the November 2013 issue of Martha Stewart Living. It’s a different take on a non-traditional holiday. If you have friends who are in the same boat–no family around, can’t go, don’t want to go, whatever–consider starting a new tradition, or even just having Thanksgiving with your motley crew together this one time. That’s how the “Buddhist Thanksgiving” got started, for people not going anywhere that year. I got experience doing Thanksgiving for people who were happy to be there, enjoyed everything and went home and talked about it. I would not spend another wretched, dismal holiday with people (in this case, family)  who had nothing nice to say to me after a six-hour drive and two carefully crafted desserts (one a sugar-free cheesecake for the diabetics.) In 2005, when the idea was proposed, I jumped on it, and we started the Buddhist Thanksgiving that was great while it lasted.

I decided too (on the six-hour drive back from New Orleans) that if I’m going to be alone on Thanksgiving, I’ll cook what I want, do what I want and watch whatever TV I want. Know what? I cook some favorites, (turkey thighs are the best!) maybe try one or two new dishes, watch some good old-fashioned British comedy, and enjoy the day. Watch whatever you like–football, reruns, maybe rent DVDs (or borrow them from your public library like I do.) For Christmas, I order several holiday episodes of Britcoms that I don’t have, like Keeping Up Appearances. And of course, at the end of the evening, the now-annual Doctor Who Christmas special. I try not to do too much housework on the actual holiday, like washing clothes or something, in order to enjoy a real “holiday.”

But if you are going to be alone, away from home, or away from those close to you, make the most of the day if you can. If you have to work. . .well, I’ve done that too. But if your Thanksgiving Day is going to be solitary, away from family and/or friends, or just not what you’d like, keep reading.

Have a nice dinner anyway, turkey and cranberry and the like if you can pull it off (even if you’re making–ugh–Stove Top.)  If you’d rather something non-traditional, roast chicken, pork roast (Crock Pot!) or even a chuck roast. Potatoes, or whatever YOU like as a side dish. (Quinoa is always good, too.)  For dessert–your favorite, whether it’s apple, pumpkin or pecan pie, a cake of some kind, or whatever dessert you like the best. Chocolate? Go for it. But enjoy the day YOUR WAY, whatever you can create or obtain. Doesn’t have to be expensive.

Make yourself a nice dinner. Enjoy it with a nice wine, if you drink. (If not, no big deal.) Enjoy your dinner, and be grateful for all that you have, even if it isn’t everything you want. (I’m working on that myself.) Be happy, even for a little while. Have a friend who’s alone? Invite them, if it’s possible. Watch some if you like, or go out for a walk if the weather’s cooperative. (And if you have snow, do enjoy it!) Enjoy what there is to enjoy, since all we have is today anyway.

If you’re in an area where it’s cold already, make some hot chocolate or something else warm to enjoy. (Like some decaf coffee, or cappuccino if you have one of these little pots.) If you have one, light the fireplace (if it’s cold enough) or just camp in and enjoy the warmth of the TV. If you’re in an area where it’s warm, and there’s a beach–well, go for it. Find a way to enjoy a holiday if you’re able to.

Holidays can be difficult on single people, or folks who are, for whatever reason, all by themselves. But that doesn’t mean you can’t enjoy it. It’s up to you, and up to you to figure out how you want to enjoy it.

I’ll invite the GER again this year, but he may decline like he did last year. That’s OK–I’m going to enjoy turkey, cranberry ginger relish, and anything else I feel like making again. Dessert? Who cares? I’ll find something to make!

Whatever you make, however you celebrate it, do enjoy your Thanksgiving. Be safe, be happy, and be ready–the next day, all the pumpkin stuff goes away in favor of peppermint and Christmas everything, starting with the infamous “Black Friday.” Now you see why you need to be happy? If you’re going shopping the next day, you’ll need all the strength you can get.

Happy Thanksgiving!!!

 

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